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Recipe Remedies: Pumpkin Pie

If you are anything like me, you like eating pumpkin pie any time of the year. You also like to find simple recipes, and you love it when that simple pumpkin pie recipe is adaptable to your special needs!

My remedy for pumpkin pie was easy. I had an illegal recipe, and I had an SCD recipe that was similar, but didn’t have the taste I’d grown accustomed to before I started watching what I ate. So I combined the two recipes to make one legal, delectable pie!

The Original Recipes

The Illegal Recipe:

1 1/2 cups sugar

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

4 large eggs

1 can (29 oz) 100% pure pumpkin

2 cans (12 fl-oz. each) Evaporated Milk

The SCD Recipe:

3 eggs, beaten

1 cup homemade yogurt or uncreamed cottage cheese (dry curd), pureed

1/2 cup honey

2 cups of prepared squash or pumpkin

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground cloves

I substituted the 1/2 cup honey in the SCD recipe for the sugar and the cup of homemade yogurt for the evaporated milk. Instead of 3 eggs, as in the SCD recipe, I used 4. Lastly, since I don’t care all that much for nutmeg, I used 1/2 teaspoon ginger.

I don’t make a crust for my pumpkin pie, since at the present I haven’t come up with one that’s been successful. However, I love this pie without crust. It doesn’t take away from it one bit.

Pumpkin Pie

1/2 cup honey

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

4 large eggs

29 oz. 100% pure pumpkin

1 cup homemade yogurt

Instructions:

Mix salt, cinnamon, ginger, and cloves in small bowl. In another bowl, beat eggs. Stir in yogurt, honey, pumpkin, and spice mixture.

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Sounds great! If you want to try a crust, you might check out Elana’s recipe in her Almond Flour cookbook. I’ve used it quite a bit and it’s great! It’s essentially almond flour, grapeseed oil (or you could sub another oil), agave nectar (you could sub honey), and a bit of salt.

Now you have me in the mood for pumpkin pie in May! I think crustless is a great way to go with many pies and quiches. I like your substitutions, and may give this a try soon. I still have some pumpkin in my freezer.